Seaweed Crispbread with baked beetroot and mustard herbs

Have you ever thought of putting seaweed on the menu? 

This dish is crispy, salty, creamy, fresh, bitter and strong. Everything you want to eat. If you’re not able to get the herbs it works just fine without as well. 

Use it as a snack or as a part of a bigger spring menu. 



  • 400 g beetroot

  • 2 tbsp. neutral oil

  • 2,5 dl whole-wheat flour

  • 1 dl sunflower/pumpkin seeds 

  • 1 dl flaxseeds

  • 1 dl sesame seeds

  • 1 dl oatmeal

  • 0,5 dl blended seaweed

  • 1,5 tbsp. salt

  • 0,25 tbsp. baking soda

  • 1 dl water

  • 1 dl olive oil

  • 1 cup of crème fraiche 38%

  • 1 lemon

  • 0,5 dl sugar

  • 0,5 dl flower vinegar or balsamico vinegar

  • Scurvygrass or watercress



  1. Start by preheating the oven for 200 degrees. Scrub the beetroots and turn them in some oil and some tbsp. salt. Put them in foil - two layers - and bake them in the oven until tender. Approximately 1 - 1,5 hours.

  2. For the crispbread, you mix all the dry ingredients first and then mix with water and olive oil. If you didn’t harvest any seaweed or buy some dried it’s totally ok to go without. 

  3. Roll the crispbread dough out on two pieces of baking paper with 1-2 mm thickness. Bake it in the oven - adjusted to 180 degrees - and check in on them after 10-15 minutes. You want them to be crisp but not burned. 

  4. Stir the creme fraiche with some lemon juice and a pinch of salt

  5. Melt the sugar in a little pan over medium heat. You want it to melt, but not caramelize completely just yet. Just before it’s melting, you add the vinegar and then let it all boil down to a caramelized mass. Now you have sweet and sour syrup, that you can use for other dishes as well. 

  6. When the beetroots are done - you can check with a needle or the tip of a knife - you unwrap them. Let them cool off, and then remove the peel. Slice them on a mandolin iron or cut them into thin slices with a knife.

  7. Spread a piece of crispbread with crème fraiche, place the beetroots in a beautiful layer on top, drizzle with vinegar-syrup and decorate with mustard herbs.



Scurvygrass is one of the earliest herbs, you can find on the beach. It often grows just between stones, beach, sand, and pasture. It’s tiny with meaty leaves and white flowers, and it tastes strongly of mustard. It’s super delicious and fresh to use. It grows from around march and long into the summer. But it’s best in the early spring.     

Seaweed can be harvested all year round, but you always wanna go for the stuff that’s still alive. That means only picking the seaweed that’s attached to a stone. Grab a scissor, put on your waders, and go cut the light green top shoots and leave the rest. You can eat all sorts of seaweed in Denmark, but the most common ones - located close to the shore - are toothed wrack or bladder wrack. They’re quite delicious to dry, cook for dashi, or ferment with 3,5% salt.   

Recipe by Emilie Qvist Kjærgaard

Watch how to easily harvest seaweed for your menu  

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